French Potato Salad With Mustard Vinaigrette Recipes

FRENCH POTATO SALAD

Steps:

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

POTATO SALAD WITH DIJON VINAIGRETTE

Steps:

• Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
• Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
• Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

FRENCH POTATO SALAD WITH MUSTARD VINAIGRETTE

Steps:

• To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
• To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
• To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
• Add in potaotes and cook, covered, about 20 minutes or until tender.
• Cool under running water and drain.
• Cut into bite-sized pieces.
• Add potatoes, green onions, and parsley in a bowl.
• Add in the vinaigrette; toss lightly.
• Cover and refrigerate 6-8 hours.
• Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.